Lemon ricotta semifreddo with grape compote

Lemon ricotta semifreddo with grape compote

Based on 10 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Medium 👍

Preparation

20 min

Baking

0 min

Resting

360 min

Ingredients

2Servings
lemons
150 g
ricotta cheese
200 g
seedless grapes
41⅔ g
sugar
83⅓ ml
milk
83⅓ ml
heavy cream
33⅓ ml
maple syrup
2⅔ sprigs
thyme
sea salt
thyme leaves for serving
MetricImperial

Utensils

immersion blender, bowl, fine grater, citrus press, plastic wrap, loaf pan, rubber spatula, pot, ice cream scoop, cutting board, knife

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How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-measure

How to measure

Nutrition per serving

Cal487
Fat24 g
Protein10 g
Carb55 g
  • Step 1/ 4

    Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.
    • 150 g ricotta cheese
    • 41⅔ g sugar
    • 83⅓ ml milk
    • 83⅓ ml heavy cream
    • lemons
    • immersion blender
    • bowl
    • fine grater
    • citrus press

    Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.

  • Step 2/ 4

    Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.
    • plastic wrap
    • loaf pan
    • rubber spatula

    Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.

  • Step 3/ 4

    Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.
    • 200 g seedless grapes
    • 33⅓ ml maple syrup
    • 2⅔ sprigs thyme
    • sea salt
    • pot

    Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.

  • Step 4/ 4

    Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!
    • thyme leaves for serving
    • ice cream scoop
    • cutting board
    • knife

    Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!

  • Enjoy your meal!

    Lemon ricotta semifreddo with grape compote

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